Chinese Cuisine Chef

Country Garden Pacificview; Johor Bahru; On-site; MYR 20,000 - 100,000; Full time

Job summary

A leading hospitality establishment in Johor Bahru is seeking a skilled Kitchen Supervisor to oversee daily kitchen operations. The ideal candidate will have over 7 years of professional kitchen experience, including senior roles, and exceptional culinary skills. Responsibilities include ensuring food quality, staff training, and adherence to food safety regulations. Strong communication skills in English and Malay are required, while proficiency in Mandarin is advantageous. This role involves working shifts, including weekends.

Qualifications

• Minimum 7 years of experience in a professional kitchen, with at least 2-3 years in a senior or sous chef position.
• Strong practical knowledge in culinary.
• Willing to work rotating shifts, including weekends and public holidays.

Responsibilities

• Supervise day-to-day operations across all kitchen sections.
• Ensure smooth food production during service and proper coordination.
• Monitor all food preparation and presentation for consistency and quality.
• Provide training on food safety, cooking standards, and kitchen procedures.
• Enforce HACCP standards and ensure kitchen safety.

Skills

Culinary skills

Food safety practices

Leadership

Team collaboration

Communication in English and Malay

Education

Certificate or Diploma in Culinary Arts

Job description

Responsibilities

• Supervise day-to-day operations across all kitchen sections, including hot, cold, pastry, and butchery.
• Ensure smooth food production during service and proper coordination between sections.
• Monitor all food preparation and presentation for consistency and quality.
• Provide training on food safety, cooking standards, and kitchen procedures.
• Enforce HACCP standards and ensure food hygiene, cleanliness, and kitchen safety.
• Conduct regular kitchen inspections and temperature checks.
• Ensure proper handling, storage, and labeling of ingredients and cooked food.
• Collaborate with the Executive Chef to create new dishes and seasonal menus.
• Ensure that recipes are followed accurately and updated regularly.
• Conduct food tastings and quality reviews.
• Prepare report if required.
• Act as the kitchen lead during the Executive Chef’s absence.

Job Requirements

• Certificate or Diploma in Culinary Arts, Hospitality, or equivalent is preferred.
• Minimum 7yearsof experience in a professional kitchen, with at least 2-3 years in a senior or sous chef position.
• Strong practical knowledge culinary.
• Proficient in food safety practices and HACCP.
• High standard of personal hygiene, grooming, and punctuality.
• Willing to work rotating shifts, including weekends, and public holidays.
• Able to communicate in English and Malay; Mandarin is an advantage.